1. Preheat oven to 150`c
2. Mix together crushed biscuits and melted butter. Press mixture firmly onto base and sides of a lightly greased 20cm spring-form tin or loose bottom tin. Refrigerate until required
3. Blend the cream cheese in a food processor until smooth
4. Add the eggs one by one, until combined
5. Keeping the processor on low, add the cornflour, the vanilla and the sugar
6. Warm the 2 tablespoons cream for 15 seconds in the microwave and then dissolve the espresso powder into it, and then add this to the processor (again on slow)
7. Remove the mixture from the processor and tip into a large bowl
8. Using a whisk, then fold in the whipped cream
7. Tip all this into the cheesecake base and bake for 25 mins
8. Leave to cool, then refrigerate until set.

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